20-Minute Adobong Kangkong Recipe
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Do you love classic Filipino adobo but want to limit your meat intake? Go for a vegetarian version instead. Like the classic, you have endless varieties to choose from. Adobong kangkong is one; it uses nutritious, fiber-rich water spinach as its main ingredient.
This leafy green cooks quickly and absorbs flavors like a champ. And don’t worry; you’ll still get that comforting, home-cooked adobo taste even without the meat. Plus, kangkong happens to be one of the most affordable veggies you can work with! Grab a bundle when you head to the market and try out this adobong kangkong recipe. It only takes 20 minutes max – perfect for weeknight dinners!
Preparation time
20Min.
Feeds
5People
Easy
Budget
Ingredients
- 2 tbsp cooking oil
- 4 cloves garlic, chopped
- 1/2 cup water
- 1 pc Knorr Chicken Cube
- 1/4 cup vinegar
- 2 tbsp Knorr Liquid Seasoning
- 3 bunches kangkong, leaves and soft stems picked
Cooking Method
This adobong kangkong is satisfying as is, but you can easily add more to it to make a well-rounded ulam. Toss in fried tofu for a plant-based protein boost. Try other veggies, too – string beans, okra, and eggplant will all work here and vary the textures in your dish. Mushrooms are another easy add-on: they bring a meaty umami while keeping things light. If you have leftover lechon manok in the fridge, give it a new life by adding it to your adobo. Shred the chicken so it absorbs all that juicy sauce.
Nutritional Data
- Gluten Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free
- Vegetarian